If anything that was an exercise in patience! 
In the end how did you end up sorting through and roasting all of that coffee? and was it worth it?
I have a similar issue I’m dealing with right now but I have been pushing it off untill I come up with a reasonable solution, or I just buy a manual grading sifter, but they’re surprisingly expensive so I’m pushing it off.
However this post was refering to my process, which is admittedly being refined because of the conversations I’ve been having here. Before, for every pound of coffee I roasted I would spend about 45 minutes sorting. The coffee I have been buying is graded and does not have enough defects to justify that time and effort.
I still sort through the roasted coffee looking for quakers, shells and other defects but I spend less than half of the time doing it.
45 minutes is too much but in the name of providing the best coffee I can manage, I spend the time ( now 15-20 minutes) picking out any bean that could give the cup a peanut, burnt, or underdeveloped taste. I know one bean will not change the quality of a cup, but I usually end up picking out 5-10% by weight after the roast. If enough of those sneak in a cup I don’t think you would have to be a Q grader to be able to percieve it.
I have to thank the folks that have I have been having conversations on here with, because although they didn’t change my mind because I’m still spending significant time sorting after the roast. They did show me that if I want to provide coffee for more people spending too much time sorting through coffee is unsustainable.